Smoked Brisket Recipe
Award-winning smoked brisket, tender and flavorful.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brisket and Rub
Method
Preparation and Smoking
Prepare the Brisket
Trim excess fat from the brisket, leaving about 1/4 inch of fat for moisture.
Make the Rub
In a bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper.
Apply the Rub
Generously coat the brisket with the rub, ensuring even coverage. Wrap in plastic wrap and refrigerate for at least 12 hours, preferably overnight.
Prepare the Smoker
Preheat your smoker to 225°F (107°C) and add wood chips (hickory or oak work well) for smoking.
Smoke the Brisket
Place the brisket in the smoker fat side up. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195-205°F (90-96°C).
Rest the Brisket
Once done, remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.
Slice and Serve
Slice against the grain and serve with your favorite barbecue sauce or sides.